Summer’s long-awaited queen—the tomato (toe-mah-toe!)—needs very little to be enjoyed at the height of ripeness. I may be guilty of biting into a sun-warmed tomato straight over the sink, elbows up, as one might a juicy peach. Here, sweet tomatoes find a complementary foil in the form of a lightly spiced, cool yogurt dressing. Curry powder, garlic powder, onion powder, and a touch of sugar round out a lively sauce punctuated by bright lime, zesty chili, and the powerful umami in Kewpie mayonnaise. Using Greek yogurt to make this sauce gives it body, but plain regular yogurt also works. The sauce benefits from some melding time and is best served chilled, so make it a day ahead and your future self will thank you.
Recipe information
Total Time
10 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Whisk 1 cup plain whole-milk yogurt, preferably Greek, 2 Tbsp. Kewpie mayonnaise, 2 tsp. mild curry powder, 2 tsp. sugar, ½ tsp. garlic powder, ½ tsp. onion powder, 2 Tbsp. fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine; season with freshly ground pepper. Taste curry yogurt and add more salt and/or lime juice if needed.
Step 2
Spread most of curry yogurt over a platter. Arrange 2 lb. mixed tomatoes, cut into wedges, quarters, or halves, on top; scatter 1 jalapeño, thinly sliced, and zest of 1 lime over and sprinkle with flaky sea salt. Drizzle with lime juice and extra-virgin olive oil. (Save remaining curry yogurt for another use.)
Do Ahead: Curry yogurt can be made 1 day ahead. Cover and chill.
